Prep 15 mins
Cook 20 mins
these are quick and very moist, courtesy of gourmet mag-- as a side i make baked rice, it's a no-fail dish
- melt butter in skillet, add pork chops, brown on both sides, remove.
- add celery, onions and bay leaf to skillet, saute until light brown.
- add curry powder and cider, reduce by half, add pork chops back to skillet, simmer until cooked through, 10-15 minutes, serve.
SCORE! These were darn great! And so moist and tender! Thanks so much!
These were delicious. I used bone-in pork chops and mild curry powder and they worked out very nicely. I loved the flavor of the sauce. A very simple list of ingredients, but produced a lot of rich flavor. I will certainly make these again. Thanks!
I couldn't find the pork chops, but had seen someone else ask if these should be bone-in or boneless. The answer was that either was fine so I decided to substitute pork tenderloins (I found several packages of them in the freezer while trying to find the 'chops'). They really were moist and quick. Another question asked regarding these was about the curry powder. I decided to throw out what I had and bought two new ones...a mild and a hot. I can't wait to experiment with them in this recipe. Thanks for sharing chia!!!